For the topping

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Tip

Base hasn't set?

To ensure the base
sets properly, the melted butter must be
thoroughly mixed through the biscuit
crumbs. Make sure you also leave it in
the fridge to firm up for at least 1 hr before
adding the filling so that the crumbs do
not mix into the soft cheese mixture.

Tip

Filling hasn't set?

The cheesecake
may have needed more time in the fridge.
The mixture should be quite firm
to begin with, but a long chilling time
(preferably overnight) is essential to
ensure the filling sets well.

Tip

Try a different flavour

Lemon: Beat the
finely grated zest & juice 2 lemons
with the soft cheese & icing sugar instead of the vanilla seeds. Top with lemon curd & leave to chill.
Raspberry: Replace strawberries with
fresh raspberries. Passion fruit & mango: Make a delicious
passion fruit sauce by sieving the pulp of
4 passion fruit and sweetening to taste
with a little icing sugar. Top the
cheesecake with chopped mango, then
pour over the sauce, dotting the top with
a few of the passion fruit seeds.

Tip

Can't get it out of the tin?

If you find the cake difficult to un-mould, then either let it sit for a little longer, or wipe the outside of the tin with a warm cloth. This heats the edges and should allow you to remove the tin easily.

Make the base: Butter and line a 23cm
loose-bottomed tin with baking
parchment. Put 250g digestive biscuits in a plastic food
bag and crush to crumbs using a rolling pin.
Transfer the crumbs to a bowl, then pour over
100g melted butter. Mix thoroughly until the
crumbs are completely coated. Tip them into
the prepared tin and press firmly down
into the base to create an even layer. Chill in
the fridge for 1 hr to set firmly.

Remove the vanilla seeds from 1 pod: Slice the
vanilla pod in half lengthways, leaving
the tip intact, so that the two halves are still
joined. Holding onto the tip of the pod,
scrape out the seeds using the back of
a kitchen knife.

Make the filling: Place 600g soft cheese,
100g icing sugar and the vanilla seeds in a bowl,
then beat with an electric mixer until smooth.
Tip in 284ml pot double cream and continue beating until
the mixture is completely combined. Now
spoon the cream mixture onto the biscuit
base, working from the edges inwards and
making sure that there are no air bubbles.
Smooth the top of the cheesecake down with
the back of a dessert spoon or spatula. Leave
to set in the fridge overnight.

Un-moulding and topping: Bring the
cheesecake to room temperature,
about 30 mins before serving. To un-mould,
place the base on top of a can, then gradually
pull the sides of the tin down. Slip the cake
onto a serving plate, removing the lining
paper and base. Purée half the 400g punnet strawberries
in a blender or food processor with 25g icing
sugar and 1 tsp water, then sieve. Pile the
remaining strawberries onto the cake, then
pour over purée.

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Comments, questions and tips

Comments

I have made this so many times now, I forget how many times.
Everyone wants the recipe & requests it for parties, birthdays etc.
I use vanilla bean paste, as opposed to a real vanilla pod (didn't have any to hand) & as it went down so well, why change it.

This is the best cheesecake ever, not too sweet and sickly, very well balanced. I finished mine by using quartered strawberries,blueberries and raspberries pilled on top and coated with slightly warmed raspberry jam brushed over fruit to give a nice glaze.

Delicious recipe which I make again and again. For the people who say that the mixture is too runny, just put all ingredients in a bowl and mix with an electric mixer (not by hand) for a few minutes until it thickens, then pour into your tin. I do this and always have a nice thick mix.
I add half a lemon juice plus another 20g of icing supgar before beating to improve the flavour, then I add a punnet of raspberry for a rippled effect. Yummy !!

I've used this recipe time, and time again, and it never lets me down. I tried it with a slight change to the base. I use 175g of Digestives, and 75g of ginger snaps to about 125g of butter. The base is delicious, and it gives it a slight kick. Making it again tonight, for a bbq party we're having tomorrow!

This is the easiest cheesecake you will ever make and it tasted delicious. I like the fact its so versatile in making it into different flavours. Tip for those who found it didn't set; mix/beat until it becomes quite thickened/firm but still spreadable.

My mother actually hates cheesecake, but when she tried the cheesecake I made based on this recipe, she adored it. I totally recommend it to everyone. If it's your first time making one (like it was for me) then it's a perfect starter and is simple and straight forward- but since I didn't have a vanilla pod I just used 2 tsp of vanilla extract, which is what it is equal to. All in all, great recipe and really tasty dish!

Such an easy dish! I made this for my father-in-laws Bavarian birthday party and wanted to contribute an English style cake... It went down a treat and there was none left for me! I made it two nights before and it set really well... Then added the strawberries and coulis on the day - just perfect!
Can't wait to make it again ð

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